sandy-in-baltimore
Well-known member
Does anyone happen to have this recipe? I think it was in Atlantic magazine. but I am not a subscriber. TIA
ISO: ISO Recipe for Milk-Chocolate Milky Way Tart
- Thread starter sandy-in-baltimore
- Start date
In Search Of:
Not a Milky Way Tart but REC for Milky Way Mousse if you are interested
I missed in the original recipe that you were to use Mars Bars and I bought Milky Way bars instead. Still wonderful
Deb
http://63.123.232.200/HyperNews/get/archive_swap44701-44800/44711.html
I missed in the original recipe that you were to use Mars Bars and I bought Milky Way bars instead. Still wonderful
Deb
http://63.123.232.200/HyperNews/get/archive_swap44701-44800/44711.html
Maury Rubin, Pastry Chef / Owner - City Bakery, N.Y. "Milky Way Tart"
Milky Way Tart
Makes 6
Crust
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 large egg yolk
Filling
3-1/2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)
For Crust: Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4-1/2-inch diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375 Degrees F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.
Do Ahead: Can be made 1 day ahead. Cover, store at room temperature.
For Filling: Place milk chocolate in medium bowl. Bring 1-1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours.
Do Ahead: Can be made 8 hours ahead. Cover and keep refrigerated.
Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
Recipe of Maury Rubin, Pastry Chef and Owner City Bakery, New York
Bon Appetit - September 2006 Page #149
Milky Way Tart
Makes 6
Crust
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 large egg yolk
Filling
3-1/2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)
For Crust: Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4-1/2-inch diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375 Degrees F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.
Do Ahead: Can be made 1 day ahead. Cover, store at room temperature.
For Filling: Place milk chocolate in medium bowl. Bring 1-1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours.
Do Ahead: Can be made 8 hours ahead. Cover and keep refrigerated.
Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
Recipe of Maury Rubin, Pastry Chef and Owner City Bakery, New York
Bon Appetit - September 2006 Page #149
sandy-in-baltimore
Well-known member
Thank you GayR
You didn't even give me time to get up from the computer and look for my Bon Appetit magazine. Thanks for posting.
You didn't even give me time to get up from the computer and look for my Bon Appetit magazine. Thanks for posting.